Caribbean – Culinary Travels

The Best All-Inclusive Resorts for Food Lovers

9 December 2025

All-inclusive beach resorts have levelled up — and their culinary programs are stealing the spotlight.

Beach vacations and good food haven’t always gone hand in hand (we’re looking at you, 24/7 buffet). But that’s changing: a new wave of luxury all-inclusive resorts is investing in culinary talent, regionally rooted menus and elevated dining experiences that rival the best urban restaurants.

UNICO 20°87° Hotel Riviera Maya, Mexico

UNICO 20°87° has redefined what “all-inclusive” can mean by putting culinary creativity front and centre. The resort’s Chef-in-Residence program invites Mexico’s top chefs to take complete control of Cueva Siete, its flagship restaurant. The latest resident, Gerardo Vázquez Lugo — celebrated for his mastery of traditional Mexican cuisine — brings a deeply regional Yucatecan menu that highlights local ingredients like jicama, plantain, purslane and achiote. This is destination dining inside an all-inclusive resort, and it’s one of the most ambitious food programs in the Caribbean.

Grand Velas Los Cabos, Baja California Sur, Mexico

Grand Velas has long been the gold standard for luxury all-inclusive dining, and Los Cabos is its crown jewel. Here, guests can experience Cocina de Autor, one of the world’s only Michelin-starred restaurants located within an all-inclusive resort. The tasting menu is a sophisticated, technique-driven journey through Baja flavours, complemented by a global wine list that spotlights Mexican vintners. Across the property’s seven restaurants — from French fine dining to addictive beachfront ceviches — the culinary bar is set impressively high.

Spice Island Beach Resort, Grenada

This family-owned Relais & Châteaux property on Grand Anse Beach champions “elevated Caribbean cuisine” long before it became a trend. At Oliver’s, guests enjoy dishes highlighting local catch, island spices and fresh herbs grown onsite. The fine-dining atmosphere doesn’t feel the least bit stuffy — just warm, polished and deeply rooted in Grenadian hospitality. The fact that it’s all-inclusive only sweetens the experience.

Casa de Campo Resort & Villas, Dominican Republic

Casa de Campo feels like a culinary destination unto itself. With a collection of eight restaurants plus bars and food trucks, the resort offers impressive variety without compromising quality. La Caña serves refined Mediterranean-Dominican dishes, while Chilango Taqueria, La Piazzetta and the stylish Minitas Beach Club deliver everything from handmade pasta to wood-fired seafood. For travellers craving breadth and flavour in equal measure, this is one of the Caribbean’s richest gastronomic playgrounds.

TRS Ibiza Hotel, Spain

On the sunset coast of Ibiza, TRS brings a chic, adults-only twist to all-inclusive dining. Highlights include El Gaucho for premium cuts of grilled meat, Helios for Mediterranean plates overlooking the water and Gravity, a rooftop bar known for sushi, cocktails and nightly DJ sets. The food scene borrows from Ibiza’s upscale beach-club culture — stylish, flavourful and meant to be lingered over.

Cap Maison, St. Lucia

Cap Maison’s cliffside setting is stunning, but its culinary reputation is what sets it apart. The Cliff at Cap is widely regarded as one of St. Lucia’s top restaurants, known for French-Caribbean dishes crafted with local produce and fresh-caught seafood. The resort’s Cap It All all-inclusive option covers à la carte dining and a generous selection of wines and beverages, making it ideal for travellers who want boutique-hotel cuisine alongside resort convenience.

Secrets Papagayo, Costa Rica

Set on the Papagayo Peninsula, this adults-only Hyatt Inclusive Collection resort embraces fresh, tropical flavours. À la carte dining spans wood-fired Italian at Portofino, Pan-Asian favourites at Himitsu and grilled specialties at Seaside Grill. Aqua, the resort’s light and health-minded restaurant, offers fresh dishes that still feel indulgent. With national parks and Costa Rica’s wildlife-rich coastline nearby, it pairs thoughtful dining with effortless beach relaxation.

Excellence Oyster Bay, Jamaica

Perched on its own private peninsula near Falmouth, Excellence Oyster Bay layers Jamaican influences into its wide-ranging dining program. The resort’s romantic French restaurant, Chez Isabelle, is a guest favourite, while The Lobster House serves beach-casual seafood with ocean views. Expect jerk-spiced dishes, tropical cocktails and a mix of gourmet and toes-in-the-sand experiences. Food lovers who want both abundance and quality will be more than satisfied here.

Martinique’s Homegrown Flavours

11 November 2025

From rainforest cacao to beachfront rum tastings, Martinique’s culinary identity is inseparable from the land that feeds it.

By Jessica Huras

Miles from Martinique’s sandy beaches and sun-splashed coastlines, I find myself deep in the island’s northern rainforest, following a path tangled with hibiscus, heliconia and wild cilantro at Habitation Céron.

Founded in 1658 as a sugar plantation, the 75-hectare estate is now an eco-sanctuary, home to fruit trees, lush gardens and more than 2,000 cacao trees.

Here, chocolatier Julie Marraud des Grottes—whose family stewards the property—cracks open a golden-hued cacao pod and invites us to pluck out its seeds. Slick with pearly white pulp, each one tastes almost like mango, sweet and tart all at once.

Later, she passes around squares of her 70 per cent single-origin chocolate. Marraud des Grottes’ approach to chocolate-making is designed to coax out the cacao’s wild, shifting character. Her bars are made with just two ingredients: cacao harvested on site and locally sourced sugarcane. The flavour shifts. One month it carries hints of banana, the next, notes of red fruit. “I only have one recipe for chocolate,” says Marraud des Grottes. “But the chocolate will taste different depending on when the cacao is harvested.”

It’s a reminder that in Martinique, sense of place isn’t just something you see—it’s something you taste. Across the island, chefs, producers and distillers treat the landscape as both pantry and muse. Their pride in homegrown ingredients is present in every bite, every pour and every decision to let the land’s character take the lead.

The same cane that sweetens Marraud des Grottes’ chocolate also stars in Martinique’s signature spirit: rhum agricole. I see this up close later that day at Distillerie Depaz. Château Depaz—an early 20th-century manor built in the shadow of Mount Pelée—anchors rolling fields of blue cane. In the breezy dining room, we look out windows framing green hills while we taste through Depaz’s range.

Martinique’s rhum agricole is the only style of rum in the world with France’s coveted AOC designation, typically reserved for wine and cheese. Unlike most rums made from molasses, it starts with fresh-pressed sugarcane juice, a method that preserves the plant’s grassy, earthy brightness as a key note.

At Depaz, high elevation and volcanic soil shape the cane’s bold, distinctive profile. A 48-hour fermentation and old-school steam-powered mills keep the spirit rooted in tradition and place. Each glass is like a liquid map of where it’s made.

On our final night in Martinique, the road leads us back to the sea—specifically to Le Petibonum, a beachfront restaurant that’s been championing local ingredients for decades. “My grandfather is a farmer here, so I’ve always understood the ingredients of Martinique,” says chef-owner Guy Ferdinand. “When visitors come here, they want to taste what grows on the island. That’s how they learn about our culture.”

Dinner unfolds under a thatched roof on La Plage du Coin, the sky deepening to indigo, our toes buried in the sand. Bottles from Martinique’s storied distilleries, Depaz among them, are laid out across a self-serve tasting table. “After drinking some rum, you’re open to discovering more flavours of Martinique,” Ferdinand says with a grin.

The fish—tuna, dorade, marlin—comes directly from fishermen who dock nearby. Fresh pineapple, in season during our visit, is sliced and served simply.

Between courses, Ferdinand tosses more bay rum branches onto the open grill, then lays fresh fillets over the heat as the smoke curls up around them.

If Martinique’s identity is rooted in what the land grows and gives, there may be no more vivid way to taste it than here: a meal where every element, from fragrant grill smoke to the rhum agricole in my glass, comes directly from the island itself. I leave with sand on my feet, rum on my tongue and Martinique’s flavours still lingering.

Holland America Line Unveils Caribbean-Inspired Menus and Cocktails

28 October 2025

New island-themed dishes and drinks debut across the cruise fleet this winter.

This winter, Holland America Line is transforming its Caribbean sailings into full-fledged culinary journeys. From October 2025 through April 2026, six ships will feature new regionally inspired menus and cocktails celebrating the vibrant flavours of the Caribbean — all crafted with the cruise line’s hallmark focus on fine dining at sea.

Guests can expect fresh, locally sourced ingredients and authentic island flavours through port-to-plate dishes, themed cocktails, and special dining experiences, many created by Holland America’s renowned Culinary Ambassadors — chefs David Burke, Masaharu Morimoto, Ethan Stowell, and Jacques Torres.

Menu highlights include:

Chef Masaharu Morimoto’s trio of island-inspired dishes: Crispy Fried Market Whole Fish, Yuzu Butter Grilled Lobster Tails, and Fresh Catch Grouper with Braised Baby Bok Choy.
Chef David Burke’s 15-ounce Boneless Rib Eye and Chef Ethan Stowell’s Spaghetti with Confit Lobster.
Chef Jacques Torres’s signature Chocolate-Dipped Cheesecake.
New Caribbean Seafood Boil in Lido Market (for a $35 supplement) featuring local shellfish, lobster, and rum cake for dessert.
Poolside dinners spotlighting regional favourites paired with tropical cocktails crafted from island spirits like rum, ginger, pineapple and chili.

Beyond the plate, the line is also adding new shore-excursion cooking classes, rum-pairing workshops, and guided tastings, giving guests a hands-on connection to Caribbean culinary traditions.

“Every bite and sip is designed to transport guests to the heart of the Caribbean,” says Michael Stendebach, Holland America Line’s vice-president of food, beverage and rooms. “Beyond the plate, we aim to create moments that celebrate the region’s lively culture and make each journey unforgettable.”

The expanded menus and experiences are part of Holland America Line’s ongoing commitment to showcasing local ingredients and authentic regional cuisine on board and ashore.